Poblano Cream

Name: Poblano Cream
Ingredients: 3 medium poblano peppers (See NOTE); 0.25 cups Mexican crema, sour cream or Greek yogurt; 3 medium cloves garlic; 0.25 teaspoons cayenne; 0.25 teaspoons kosher salt

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Ingredients

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3 medium poblano peppers (See NOTE)0.25 cups Mexican crema, sour cream or Greek yogurt3 medium cloves garlic0.25 teaspoons cayenne0.25 teaspoons kosher salt

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Instructions

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Step 1

Position a rack in the center of the oven and preheat to 450 degrees. Place the poblanos on a well-oiled sheet pan. Roast in the oven for about 15 minutes, until the peppers start to blister.

Step 2

Transfer the peppers to a bowl and cover with a clean kitchen towel or a plate for 5 minutes, then peel the thin skins from the poblanos.

Step 3

Cut the tops off the peppers and remove the seed pods.

Step 4

In a food processor, combine the poblanos, crema (or sour cream or yogurt), garlic, cayenne and salt. Process until smooth. Transfer the cream to a bowl and serve at room temperature.

Step 5

NOTES: If the poblanos are not seeded, the sauce will be very spicy, so omit the cayenne.

Step 6

If you can't find fresh poblanos, the sauce can be made with two 7-ounce cans of poblanos, but it will be more of a khaki color and not as bright tasting.